Empanadas

Roast peppers over an open flame, turning frequently with tongs for 5 minutes or until charred on all sides. Place in plastic bag; set aside to allow to steam for 10 minutes. Using your hands, carefully rub and remove the charred skin. Slice peppers open lengthwise. With a spoon, remove seeds and veins; slice them in strips.

Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for about 2 minutes or until onion begins to soften. Reduce heat to medium-low. Add tomato; cook for 3 minutes. Add pepper strips and corn; cook, stirring frequently, for 5 minutes. Add cream, salt and pepper. Cook, stirring frequently, for 10 minutes until gently boiling. Remove from heat; set aside to cool.

Preheat oven to 350° F.

Lay out dough discs on a large working surface. Place 1 heaping tablespoon of pepper mixture on the center of each disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on a large baking sheet; brush with egg and prick tops with fork.

Bake for 35 to 40 minutes or until tops are golden brown.